This is a sweet and spicy sauce from England.
- 1 julienned orange rind
- 1/2 cup currant jelly
- 1/3 cup port wine or sherry wine
- 1/3 cup orange juice
- 1/4 teaspoon dry mustard
- 1 pinch ground ginger
- 1 tablespoon cornstarch
- 1 dash lemon juice
- 1 pinch cayenne pepper
- salt and pepper
Blanch the rind in boiling water.
Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
Combine cornstarch with reserved juice and add to boiling mixture.
Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
Strain the sauce and add the blanched orange rind.